Ever cooked up veal thymus aka sweetbreads? I topped off mixed greens tossed in Dijon mustard vinaigrette with these babies I fried in butter along with shallots this past V-day. An illustrious baguette accompanied the salad. The texture was quite unique, soft yet chewy and the flavor was mild though next time around I would dredge them in flour for an attractive crisp (the few times I’ve had sweetbreads in restaurants, like at Prune, they were served heavily breaded and fried). It was a pretty light precursor to dessert – Charlotte aux Marrons (cake constructed with walls made of rummy simple syrup soaked lady fingers and an interior filled with a mixture of sweet ass sweet faugier créme de marrons and whipped cream, recipe courtesy of Anthony Bourdain). I picked up the sweetbreads at Eataly. Lou happily ate the leftovers the next day.